Add the milk and butter to a small saucepan and place on a low heat. Heat through until the butter has completely melted. Remove from the heat and set to one side to cool for 10-15 mins - you want it to be WARM (around 40'C - similar to your body temperature) when you add it to the mixture. If it's too hot it will kill the yeast and your buns will not rise.

Add the egg and vegetable oil to a mug and whisk lightly.

Add gluten free flour, yeast, xanthan gum, sugar, salt, mixed spice and orange zest to a large mixing bowl. Stir a couple of times with a wooden spoon to mix the dry ingredients together and then add the mixed fruit and peel.

When the milk is warm (but not hot) pour it into the dry ingredients along with the oil and egg. Using the wooden spoon, beat together until it starts to come together. It should form a thick and sticky dough.

Line a large baking tray with baking paper. Flour your hands and break off 120g of the dough mixture. Roll into a ball and place on the baking tray. Repeat until you have 10 balls of dough, approx 2cm apart from each other.

Cover the dough loosely with oiled clingfilm and place in a warm, draft-free spot to prove for around one hour. The dough should puff up and indent when pushed gently.

When the dough is ready, preheat the oven to 200'C / Fan 180'C / Gas Mark 6. Lightly brush each piece of dough with beaten egg.

Add the plain gluten free flour to a small bowl and gradually add water, 1 teaspoon at a time, mixing well until it forms a thick, smooth paste. Spoon into a piping bag with a small hole cut off the tip. Pipe crosses onto the tops of the buns.

Bake the hot cross buns for 20-25 minutes until golden on top. Remove from the oven. Microwave the apricot jam for 20-30 seconds and then brush on top of the hot cross buns while they are still hot. Leave to cool for at least 30 minutes until eating.